asparagus soup - help please

[flossie]

Can anyone recommend a good recipe please?  I have checked the search but could not find one.


When I went down to the plot tonight all the asparagus was really tall so I have picked it.  Amazing the effect of a little rain.

[flossie]

[Trevor_D]

The one I use is the basic leek & potato recipe, but with asparagus:

Sweat the diced veg (leek, potato & asparagus) in butter, season, cover with water and simmer till done. Liquidise and add cream if you want to.

Same recipe for most soups. Just vary the proportions. (I grew up with Elizabeth David. Her "French Provincial Cooking" has it all.)

[Jeannine]

It is really funny seeing this here.I have picked tons of asparagus today and intended to soup some too. I wasn't going to use a recipe as such, my plan is

Steam my asparagus,saute chopped onions or shallotts in butter till translucent, add the steamed asparagus which I would have chopped, stir fry it for a bit, then add the little bit of  water left in  the steamer,I would add milk and seasonings to taste, then chuck in some cream,put the lot through the blender to smooth. I kinda do it by taste, might add   a wee bit of chopped celery.

I can however dig out a proper recipes if you need one,have an enclyclopedia of soups I think. XX Jeannine

[Jeannine]

Trevor, yours wasn't there when I typed. I wasn't suggesting your wasn't a proper one. Time lag on posting XX Jeannine

[flossie]

Thank you so much for these I will get cooking :P

[valmarg]

I use an old Robert Carrier recipe.

You sweat some chopped leeks in butter until cooked, but not coloured.  Add some lettuce leaves and cook until wilted.  Stir in a tablespoon of flour.

Add the chopped asparagus and chicken stock.  Cook until the asparagus is tender.  Process in a food processor, or with a stick blender.  Return to the pan (if using a food processor) and heat gently.  Add two egg yolks mixed with double cream, and gently heat through, until thickened.

If you heat it on too high a heat after the egg yolk/cream has been it may curdle, but it still tastes delicious!!

valmarg

[flossie]

The soup was delicious - thank you  :P

[tim]

Remember that the spears freeze well.

[flossie]

Thanks Tim - I did not know that and have just come back from a short walk to the plot with another little bundle.  Any "tips" on freezing?  The pun was not intended it just happened.

[tim]

Don't do as I do - do as the 'experts' do??

http://www.theworldwidegourmet.com/vegetables/asparagus/peeling.htm

http://www.cooks.com/rec/doc/0,166,144179-233202,00.html

I don't think that our local commercial grower blanches. Must check.

[Jeannine]

I blanch always with asparagus, then freeze it loose on a tray,pack it when it is frozen in appropriate bag. It can continue to deterioate even when frozen if the ripening enzyme is not killed  and  it will not last as long plus the colour will be fresh and green rather than grayed id blanched XX Jeannine

[tim]

Agree - but the public mood these days seems to be moving away from the discipline.

[flossie]

Thank you for your advice on this it will keep OH busy for a while :)